Lay out the thin slices of top round beef on a clean surface and pound each slice to an even thickness of about ¼ inch.

In a medium bowl, combine breadcrumbs, Pecorino Romano, minced garlic, parsley, and optional pine nuts; season with salt and pepper.

Take a spoonful of filling and distribute it over each beef slice; roll tightly and secure with twine or toothpicks.

In a Dutch oven, heat olive oil over medium heat; brown the beef rolls on all sides for about 5-7 minutes.

In the same pot, sauté chopped onion for 3-4 minutes, then deglaze with wine, stir in crushed tomatoes and bay leaf.

Nestle the browned beef rolls into the sauce, cover, and simmer for 1.5 to 2 hours.

Remove the bay leaf, transfer the Beef Braciole to a serving platter, and ladle sauce over before serving.